Recipe
Side Dish
Tempeh-Stuffed Potatoes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 5 baking potatoes, scrubbed (about 3 lbs) | ||
| 1 (8 oz) pkg tempeh, chopped into 1-inch cubes | ||
| 1 small onion, finely chopped | ||
| ⅛ tsp. garlic powder | ||
| ⅛ tsp. cumin | ||
| 2 tsp. oil | ||
| ½ c. boiling water |
Directions
- Preheat oven to 400 degrees.
- Bake potatoes for 1 hour or until done. Remove from oven.
- Meanwhile, in a separate large nonstick frying pan, saute tempeh, onion, garlic powder and cumin in oil over medium-high heat for 10 minutes.
- When the potatoes are done baking, split them in half lengthwise. Scoop out the cooked potato, leaving a 1/4-inch shell.
- Mash potatoes with boiling water. Mix in the sauteed tempeh mixture. Stuff into the potato shells.
Nutrition facts
Servings
332 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Sodium: 19mg
- Protein: 13g
Recipe Source:
Conveniently Vegan.